Beef stew is pretty traditional. Beef. Veggies. Broth. And an extended cook time. Using the crock pot or instant pot is a great alternative to standing over the stove. This stew is hearty and delicious. Plus, it makes enough to feed a crowd and you'll still probably have enough leftover to stock away in the freezer for another time!
Total Time
6hr
4.8
6 Ratings
Author: The Skinny Fork
Servings:
8
Ingredients
•
7
cups
Lean Beef Stew Meat
, cubed
•
4
cups
Low-Sodium Beef Broth
•
1.5
lb
Baby Potatoes
•
2
cups
Carrots
, chopped
•
1
Large groß Stor large grande
White Onion
, chopped
•
2
Tbsp
Tomato Paste
•
1
Tbsp
Worcestershire Sauce
•
4
cloves
Garlic
, minced
•
1
Bay Leaf
•
1
tsp
Fresh Thyme
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
cups
Frozen Green Peas
, thawed
Cooking Instructions
1.
Place the Lean Beef Stew Meat (3.5 pound), Low-Sodium Beef Broth (4 cup), Baby Potato (24 ounce), Carrot (2 cup), White Onion (1), Tomato Paste (2 tablespoon), Worcestershire Sauce (1 tablespoon), Garlic (4 clove), Bay Leaf (1), and Fresh Thyme (1 teaspoon) in a large crock pot or instant pot.
2.
Stir to combine and secure the lid; cook on high for 3-5 hours or on low for 5-7 hours.
3.
Remove the lid, season with Salt (to taste) and Ground Black Pepper (to taste), and add in the Frozen Green Peas (2 cup). Continue to cook for another hour.
4.
Once done, divide evenly among bowls and enjoy!
Nutrition Per Serving
CALORIES
376
FAT
8.2 g
PROTEIN
49.5 g
CARBS
26.5 g
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